Pasta with Kale Pesto, Roasted Tomatoes, and Zucchini

Pasta with Kale Pesto, Roasted Tomatoes, and Zucchini

Nutritional information: 350 calories, 21 g fat, 2.8 g sat fat, 30 g carb, 1 g fiber, 8 g protein

Servings: 6

Lactose Intolerant Gluten Free


  • ½ pound of whole wheat or Gluten Free pasta
  • 1 cup olive oil, divided
  • 1 pint grape tomatoes
  • 1 1/2 medium zucchini, quartered lengthwise and sliced ½ inch thick
  • 4 cloves of garlic, sliced
  • 1/4 cup walnuts
  • 3 garlic cloves
  • 2 cups fresh basil leaves, packed
  • 1 cup chopped, raw kale
  • 1 teaspoon of lemon zest
  • 1 tablespoon lemon juice
  • ¼ cup GO Veggie! Dairy Free Grated Parmesan Topping
  • Salt and pepper to taste


Cook pasta per package instructions.

Pre-heat oven to 400.

Combine 2 tablespoons of olive oil, grape tomatoes, zucchini and garlic in a single layer in an oven safe dish.

Season with salt and pepper. Bake for 20 minutes until tender.

In a food processor, combine remaining olive oil with walnuts, garlic, basil, kale, lemon zest, lemon juice and parmesan.

Puree until smooth. Season with salt and pepper.

Add cooked vegetables and 1 cup of pesto to the cooked pasta. Serve.